If you don't have a cocktail carbonator such as the Perlini, increase the gin, rum, and tequila by 1/4 ounce each. This will compensate for the dilution from the club soda, and adjust for the increased perception of the liquor on the palate caused by carbonation. Shake the spirits in an ice-filled cocktail shaker with cola syrup, citrus, and bitters, then strain into an ice filled Collins glass. Add 3/4 ounce club soda and stir gently, garnish and serve.

About the author: Jeff Lucas enjoys gadgets and exotic spirits. When it comes to food and drink he'll try anything at least once. You can follow his cocktail musings on twitter @the_mixlab and his blog at themixlab.wordpress.com

Remove from heat and add vanilla extract, white sugar, and demerara sugar. Stir until the sugar dissolves. Strain through a fine mesh strainer lined with cheesecloth and let cool. Store syrup in refrigerator for up to 4 weeks until ready to use.

3

To make the Cocktail: Pour Old Tom gin, rum, tequila, triple sec, lemon juice, lime juice, cola syrup, and bitters into a carbonating cocktail shaker filled with ice. Shake, carbonate, and strain into an ice filled Collins glass. (See note above if you don't have a cocktail carbonator.) Garnish with lemon and lime wheels.